Full English salad

Full English salad

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(1 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Add some greenery to your traditional English breakfast and enjoy two of your five-a-day

Nutrition and extra info

Nutrition: per serving

  • kcal508
  • fat34g
  • saturates10g
  • carbs27g
  • sugars6g
  • fibre4g
  • protein23g
  • salt2.8g
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  • 20 baby plum tomatoes
  • 250g pack chestnut mushroom, halved
  • 8 rashers smoked streaky bacon, wrapped around 2 fingers to form coils
  • 4 good-quality pork sausages
  • 2½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp sherry vinegar
  • 2 tsp Dijon mustard
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g bag salad leaf
  • 8 thin diagonal slices baguette, toasted


  1. Heat oven to 220C/200C fan/gas 7. On a deep baking tray arrange the tomatoes, then mushrooms, bacon coils and sausages in lines. Season the veg and drizzle them with ½ tbsp of the oil. Bake for 35 mins, turning sausages and bacon once. Remove from oven when the meat is cooked through, the sausages have browned and the bacon is crisp.

  2. Meanwhile, make the dressing by mixing 1 tbsp oil with vinegar and mustard.

  3. Fry the eggs in the remaining oil, in a non-stick pan, cooking to your liking. Assemble the salad by placing a handful of leaves on each plate. Slice the sausages and arrange with the tomatoes, mushrooms and bacon on top of the leaves. Drizzle with dressing. Place a couple of baguette slices in the middle of the salads and lay eggs on top.

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Comments, questions and tips

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27th Aug, 2012
Gorgeous! Went down very well with my family who love a traditional fry up, made my own bread and used white wine vinegar instead.
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